Over the next three months, SWISS Business and First guests can look forward to delicious dishes and dessert surprises from chef Fabio Vulcano and pastry chef Jonathan Pichler, as well as a carefully curated selection of wines by sommelier Martina Wilhelm. Guests in the SWISS First Lounges at Zurich Airport can begin their culinary journey with the Marmite Youngsters even before take-off with an amuse-bouche and a specially created "Alpine Breeze Mule" aperitif by Chef de Rang Lynn Ann Meier.

Fabio Vulcano – winner in the category of cuisine

Growing up in a family of gastronomes, it was always clear to Fabio Vulcano that he would pursue a career as chef. Currently sous chef at the Cucina Colaianni in Zurich, the 27-year-old brings his passion for good food, diverse products, and close teamwork to his dishes.

It was the restaurant’s head chef Antonio Colaianni himself who encouraged Fabio to enter the Marmite Youngster competition last year. Although the competition was challenging, it also allowed him to broaden his horizons and prove himself in his field. The collaboration with SWISS ultimately offered Fabio the unique opportunity to take his philosophy to the skies and offer SWISS guests from all over the world a special culinary experience on board.

Jonathan Pichler – winner in the category of pâtisserie

The talented pastry chef Jonathan Pichler inspires with his sweet creations. At the age of 15, he began his apprenticeship in a pastry shop in his hometown of Schruns, and before he was 20, he found his way into the world of fine dining at the Bayerischer Hof in Munich. Today, Jonathan works at the Michelin-starred restaurant Magdalena in Rickenbach, Schwyz.

Jonathan looks back on his participation in the Marmite Youngster competition with great gratitude. The intensive involvement in his field and the numerous new contacts have enriched him both professionally and personally. This also includes the collaboration with SWISS. In his dessert creations for SWISS Business and First, Jonathan skillfully combines traditional Austrian and Swiss artisanship with fresh, seasonal ingredients - perfect for the cold winter months.

Martina Wilhelm – winner in the category of sommellerie

Martina Wilhelm combines her deep knowledge of wine with a passion for gastronomy. As a sommelier, the 28-year-old works at Terravigna in Zurich in consulting and sales, as well as at the front at the renowned Michelin-starred restaurant Wöschi in Wollishofen.

Martina's diverse interests eventually led her to the world of gastronomy, where she discovered her passion for wine. She has since completed her sommelier training and is currently enrolled in an academic wine program. "Behind every bottle there is a story, a region, hard work and passion that you can share with guests, friends and clients," explains Martina, who uses her enthusiasm and expertise to make wine a memorable experience.

Lynn Ann Madeleine Meier – winner in the category of service

At 22 years old, Lynn Ann Madeleine Meier is the youngest of the four Marmite Youngster award winners. The trained hotel specialist currently works at the renowned Bürgenstock Hotel & Resorts. Encouraged by her boyfriend, she entered the Marmite Youngster competition to prove her abilities. Her time in the competition was a special experience for her, marked by new challenges, valuable encounters, and the opportunity to expand her network in the gastronomy industry. As Chef de Rang, she appreciates the direct contact with guests and the diverse tasks that her job entails. For her, gastronomy is more than just a job – it is a passion and a big family.

With this special edition, we are bringing the SWISS Taste of Switzerland concept to the SWISS First Lounges for the first time. "It was a great experience to get an insight into the processes of the lounges and to create my own aperitif," says Lynn. The development of the inflight menus further presented the youngsters with numerous new challenges. "Working at this altitude requires a different approach than in fine dining," explains Fabio. "The logistical processes at Gate Gourmet were fascinating and gave us a new perspective on gastronomy," adds Jonathan. Martina highlights the specifics of wine selection for flights: "The guidelines and regulations for wine selection are different from those in a restaurant, but the SWISS team gave me excellent support."

The creations of the Marmite Youngster award winners in SWISS First, Business and Premium Economy, and in the SWISS First Lounges

From 4 December 2024 to 4 March 2025, guests in SWISS First and SWISS Business can enjoy the creations of the Marmite Youngsters on all long-haul flights from Switzerland. SWISS Premium Economy guests can also look forward to a three-course menu inspired by SWISS Taste of Switzerland.

For guests in the SWISS First Lounges at Zurich Airport, the culinary journey with the Marmite Youngsters begins even before take-off, namely with an amuse-bouche and a specially created "Alpine Breeze Mule" aperitif by Chef de Rang Lynn Ann Meier.